Ingredients

• 12 eggs
• 1 cup tarragon vinegar
• 1 cup water
• 2 tablespoons white sugar
• 1 teaspoon salt
• 0.5 teaspoons celery seed
• 1 clove garlic , minced
• 2 bays leaves

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Nutrition per serving